Sweet and Spicy Smoked Ribs

By carol gorman

Ingredients

• 2 slabs pork loin back ribs, each cut in half (about 5 pounds total)
• 1/4 cup dark-brown sugar
• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 2 teaspoons ground cinnamon
• 2 teaspoons oregano
• 1 teaspoon black pepper
• 1 cup mild prepared or homemade barbecue sauce

Details

Servings 8
Preparation time 15mins
Cooking time 15mins
Adapted from familycircle.com

Preparation

Step 1

Soak 2 cups wood chips in hot tap water. Rinse and pat dry ribs.

In a medium-size bowl, combine sugar, garlic salt, onion powder, cinnamon, oregano and pepper. Rub mixture generously over meaty side of ribs. Sprinkle a small amount over bony side of ribs.

Fire up 10 pounds of charcoal in bottom of grill. The charcoal is ready when gray and ashy. Reassemble grill, water pan and bottom grill grate. Pour at least 8 cups water into the water pan. Place 2 of the half rib racks, meaty side up, on the bottom grate. Replace the top grill grate and top with remaining two half rib racks. Cover grill; shake excess water off chips, then add to charcoal through side door.

Smoke ribs at 200 degrees F to 225 degrees F for 3 hours, then carefully turn over. Continue to smoke ribs for an additional hour. Turn ribs again, and brush with 1/2 cup of the barbecue sauce. Continue to smoke for another 30 minutes to 1 hour, until rib meat registers 160 degrees F on an instant-read thermometer. Remove from grill and brush again with sauce. Serve with additional sauce on the side. Makes 8 servings.

Servings Per Recipe: 8 PER SERVING: 513 cal., 22 g total fat (7 g sat. fat), 135 mg chol., 1065 mg sodium, 12 g carb. (1 g fiber), 63 g pro.